Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one ounce green sage chopped fine
- one cup raisins
- one cup of fine chopped apples
- one teaspoonful of butter
- a large cupful of stale bread crumbs
- four onions
- one tea- spoonful salt
- two eggs
Directions
Geese and ducks, if old, are better if parboiled before they are roasted. Put them on in sufficient water to cover them and simmer about two hours. Make a stuffing with four onions, one ounce green sage chopped fine, a large cupful of stale bread crumbs and the same of mashed potatoes, one cup raisins, one cup of fine chopped apples, one teaspoonful of butter, one tea- spoonful salt, pepper, two eggs, mix well together and stuff the body of the goose, then place in a good hot oven and bake about one hour and a half, and serve apple sauce with it. , S.